Have you ever thought about that project to export Romagna piadina? Do you remember Samuele Bersani’s song… surely outside of Romagna it wouldn’t be our piadina anymore. Once considered farmer’s food, it has now become street food. The traditional recipe includes a dough of flour, lard, and water. Rolled with a rolling pin and cooked on terracotta or in a non-stick pan, it is then filled with a variety of ingredients. With Squacquerone di Romagna and arugula, with grilled vegetables, with cured meats, or topped like a pizza. Get the ingredients ready and let’s cook the traditional Romagna Piadina recipe.
Recipe from 08/05/2017 updated
Follow my Facebook page and leave a LIKE to stay updated
Other traditional recipes by clicking the links below
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
Ingredients
Ingredients for 5 piadinas
- 3 1/4 cups all-purpose flour
- 2/3 cup lard
- 2/3 cup water
- 1/2 tsp baking soda
- 1 1/2 tsp fine salt
- 14 oz squacquerone cheese
- 1/3 cup arugula
- 5.3 oz prosciutto
Tools
The recipe contains IconA affiliate links
- Food Scale
- Bowl
- Pastry Board
- Pan
Steps
Pour the sifted flour into a bowl and form the classic well. Place the softened lard at room temperature, salt, and baking soda in the center, and start kneading with the warm milk. After ten minutes, you will have obtained a soft dough.
Finish kneading on the pastry board and divide into five balls, wrap them in plastic wrap, and let them rest for 1 hour. On the floured surface, with the help of a rolling pin, roll out the discs to a diameter of 8-9 inches and a thickness of 1/16 inch. For cooking, ideally use a round terracotta pan, but I used a non-stick pan. Place the piadina in the hot pan and prick it in several places with a fork. After two minutes, flip it over and prick it again. Now, the piadinas are ready to be filled. Spread a layer of Squacquerone on each Romagna piadina, place a slice of prosciutto, and a bit of arugula.
